The Ultimate Lobster Mac and Cheese


3 Tbsp. unsalted butter
2 small or 1 medium shallot, minced
3 Tbsp. flour
2 cups whole milk
½ cup heavy cream
2 Tbsp. Dijon mustard
2 cups white cheddar
1 cup Gruyère
2 cups sharp cheddar
salt and freshly ground pepper, to taste
1 tsp. freshly ground nutmeg
1 lb. pasta, such as cavatappi or ziti—cooked according to package instructions
1½ lbs. lobster meat, cooked
1 cup bread crumbs, homemade or store-bought, tossed in 2 Tbsp. melted butter
fresh chives
fresh Italian parsley
fresh dill


Preheat oven to 375°F. In a Dutch oven or a large pot, melt butter, add shallots, and cook until translucent, 1-2 minutes. Add flour and whisk until shallots are coated, 1 minute. Add milk, whisking constantly, and bring to a slight boil; whisk until thickened and smooth. Add heavy cream and Dijon. Turn off heat and add cheeses, salt and pepper, and nutmeg; stir until cheeses are melted. Add cooked pasta and lobster. Place the mixture in one large or multiple oven-safe gratins. Top with buttered bread crumbs. Bake 30 minutes, turn oven to broil, and cook until mac and cheese is bubbling and topping is nicely browned, 4 minutes. Top with freshly chopped chives, Italian parsley, and dill.


Tasty Tweak: Instead of luscious lobster, add crumbled bacon for a crispy-salty hit or chopped herbs for freshness. Alternatively, swap out the cheeses for a different flavor profile (hint: Mix in some smoked Gouda for extra depth).

Pair it Like a Pro: Matthiasson Linda Vista Vineyard Chardonnay
The combination of peach, yellow apple, melon, and honey notes exudes luxury, making this the perfect pairing for an über-decadent dish.

Cambria Style Shown: Brittanicca

Recipe courtesy of Cambria. Photography by Steve Henke, Food Styling & Recipes by Lara Miklasevics.


Serves 4


Friday, May 10, 2019 - 2:26pm


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